Apparently the name 'Hunza Pie" relates to the people of the Hunza valley, a princely state in northern Pakistan until 1974, who were noted for their longevity. It is said their good health came from consuming healthy organic foods, and getting plenty of fresh air and exercise. From my research it is not clear if the recipe actually has anything to do with them or not, but it has definitely been a vegetarian favourite since the 1970's, in all its different variations.
This is a recipe I inherited from my mother. Traditionally, a Hunza Pie is made with wholemeal pastry, but I will often save time (as I did on Monday) by using pre-made shortcrust pastry for the base, and pre-made puff pastry for the top. I have also been known to use frozen spinach, especially if the silver beet in my garden hasn't been forthcoming.
Bonza Sheila Pie
Pastry: 120g wholemeal self-raising flour
120g plain flour
120g cold butter, diced
cold water, to mix
Filling: 6 or 7 leaves silver beet
85g brown rice
1 tbsp olive oil
2 eggs
1 onion, finely chopped
120g cheddar cheese, grated
1/2 tsp salt
Process flours and butter in a food processor until crumbly.
Add enough water to make a dough.
Wrap and refrigerate for 30 minutes.
Roll out into two circles to fit your pie dish.
Line greased pie dish with first circle of pastry.
Wash and dry silverbeet, then shred finely.
Cook rice in boiling water for 5 minutes only, then drain well.
Add rice to spinach with onion, cheese, oil, salt and eggs. Mix well.
Fill the pastry case, and cover with the second pastry circle.
Brush top with milk, and bake for approximately one hour in a moderate oven.
The pie in the photographs was made in a very large pie dish, and I actually used three quantities of the filling recipe to fill it. Just in case you make it, and wonder why yours doesn't look so full!
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